Cod with lemon & parsley crust & summer greens

Ingredients

• 1 slice bread thick stale
• 1 large bunch parsley 
• 1  lemon zest 
• 1 tbsp olive oil 
• 2 fillet filets 
• 260 g romano beans such as pea & runner beans or a pea, leek & spinach medley prepared
• 1 tsp coarse mustard 

Equipment

• food processor
• oven
• baking pan

Directions

1. Heat oven to 190C/fan 170C/gas
2. Tear the bread into pieces and put in a food processor with the parsley and lemon zest. Blitz to make rough crumbs.
3. Lightly oil a shallow baking dish, then add the cod in one layer. Lightly brush the fish with oil, then press on the crumbs.
4. Bake for 10-12 mins. Meanwhile, steam the vegetables until just tender, then toss in the remaining oil, mustard and lemon juice.
5. Serve alongside the fish.